Fresh Ideas: Mango Avocado Salsa with Baked Halibut
3 avocados, 1/2 inch dice
3 Roma tomatoes, seeded, 1/2 inch dice
1 mango, 1/2 inch dice
1 lemon, juiced
1 lime, juiced
1 jalapeño, seeds and ribs removed, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 pieces of parchment paper - 18x18
4 filets of halibut
1 cup vegetable broth or white wine
2 lemons, sliced thin
Place first nine ingredients in a bowl and allow to sit in the refrigerator for at least one hour. Lay two pieces of parchment flat on a work surface. Lay lemon slices in the middle of the parchment pieces. Place the fish over the lemon slices. Spoon over the top three to four tablespoons of vegetable broth or wine.
Bring up the two sides of the parchment and begin folding down over the fish. Fold up the remaining two sides to form a packet. Repeat the process for the remaining three packets. Place each packet on a baking sheet. Bake at 350 degrees for 20 minutes. Carefully unwrap paper watching out for the steam. Move the fish to a plate and top with the salsa. This salsa is also good with chips or in fish tacos. Makes 2 to 3 cups of salsa.